Ingredients

½ heaping teaspoon Dijon mustard

2 tablespoons wine vinegar or balsamic vinegar

½ cup extra virgin olive oil

Sea salt Freshly ground pepper

1 teaspoon grated fresh ginger

1 teaspoon barbecue rub

4 navel oranges peeled and sectioned

1 pound frozen edamame, peeled and steamed

½ cup walnut halves, toasted

Methods/steps

Combine first 7 ingredients, whisk together until emulsified. Combine orange sections edamame, and walnuts. Just before serving, toss salad with about half of the vinaigrette, adding more if necessary.

Slice oranges between the membranes to make ""supreme"" slices of orange sections. Mix gently with the cooked edamame and toss with enough of the Ginger Dressing to moisten the salad. Taste for salt and pepper and adjust as necessary. Crumble toasted walnuts on top and serve.

ALL RECIPES ©ELIZABETH KARMEL 2019